1-Bowl Vegan Gluten-Free Banana Bread

Name: 1-Bowl Vegan Gluten-Free Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 9 servings
Ingredients: 1 batch flax egg* ((1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)); 3 medium ripe bananas ((3 bananas yield ~1.5 cups or 425 g)); 1/4 heaping cup unsalted almond butter ((or sub other nut or seed butter)); 3 Tbsp avocado oil ((or melted coconut oil)); 1/2 cup coconut sugar ((or sub organic brown sugar)); 2 -3 Tbsp maple syrup ((or sub agave nectar or coconut nectar)); 1/2 tsp sea salt; 3/4 cup unsweetened almond milk ((or other dairy-free milk, such as rice or hemp)); 1 Tbsp baking powder; 1 ¾ cup almond meal ((ground from raw almonds)); 1 ¼ cup gluten-free flour blend*; 1 ⅓ cup gluten-free oats; 1/2 cup chopped raw walnuts

This 1-Bowl Vegan Gluten-Free Banana Bread is a moist, flavorful treat that's perfect for breakfast or a snack. Packed with wholesome ingredients, it's a great option for anyone looking for a delicious, allergy-friendly indulgence!

1hCook

15mPrep

HardDifficulty

0Forks

0Cooked

Ingredients

1batch flax egg* ((1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water))
3medium ripe bananas ((3 bananas yield ~1.5 cups or 425 g))
0.3heaping cup unsalted almond butter ((or sub other nut or seed butter))
3 Tbspavocado oil ((or melted coconut oil))
0.5 cupcoconut sugar ((or sub organic brown sugar))
2-3 Tbsp maple syrup ((or sub agave nectar or coconut nectar))
0.5 tspsea salt
0.8 cupunsweetened almond milk ((or other dairy-free milk (such as rice or hemp)))
1 Tbspbaking powder
1¾ cup almond meal ((ground from raw almonds))
1¼ cup gluten-free flour blend*
1⅓ cup gluten-free oats
0.5 cupchopped raw walnuts

Instructions

Step 0 of 8 completed

Start by preparing your flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it thickens.

In a large mixing bowl, mash the 3 ripe bananas until smooth. Add the almond butter, avocado oil, coconut sugar, and maple syrup to the mashed bananas, and mix until well combined.

Stir in the prepared flax egg and the almond milk, mixing until everything is incorporated.

In another bowl, whisk together the almond meal, gluten-free flour blend, gluten-free oats, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.

Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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Adapted from minimalistbaker.com. Ingredients sourced from the original; description and instructions are original to Fork.